Texas Roadhouse Peppercorn Sauce Recipe

This Texas Roadhouse–style peppercorn sauce is one of those things that instantly upgrades a simple steak into something that tastes restaurant-level. I started making this at home because every time I ordered steak out, that creamy, peppery sauce was the part I missed most. My first few tries were either way too spicy or oddly flat.

The breakthrough came when I stopped rushing the pepper bloom and learned how important gentle heat and balance really are. Once I got it right, this sauce became a staple not just for steaks, but for chicken, burgers, and even roasted potatoes.

Ingredients

Main Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons finely chopped shallot (or onion)
• 2 teaspoons cracked black peppercorns (coarsely crushed, not ground)
• ½ cup beef broth (low sodium preferred)
• ½ cup heavy cream
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Dijon mustard
• Salt to taste

Optional Enhancements

• 1 tablespoon brandy or cognac (adds depth, optional)
• 1 teaspoon soy sauce for extra umami
• Extra cream for a milder sauce

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: Makes about 1 cup, enough for 4–6 steaks

Instructions

Preparing the Peppercorns

• Place whole black peppercorns in a zip-top bag
• Lightly crush using a rolling pin or skillet
• Aim for coarse cracks, not powder

Using freshly cracked peppercorns makes a massive difference. Pre-ground pepper just doesn’t deliver the same aroma or bite.

Sautéing the Base

• Heat butter and olive oil in a skillet over medium heat
• Add chopped shallots and cook 2–3 minutes until soft and fragrant
• Stir in cracked peppercorns and cook for 30–60 seconds

This step brings out the pepper flavor. If the pan is too hot, the pepper can turn bitter, which was a mistake I learned quickly.

Deglazing the Pan

• Carefully pour in beef broth, scraping up any browned bits
• Let simmer for 3–4 minutes to reduce slightly

If using brandy or cognac, add it before the broth and let it cook off for about 30 seconds.

Building the Sauce

• Reduce the heat to medium-low
• Stir in heavy cream, Worcestershire sauce, and Dijon mustard
• Simmer gently for 5–7 minutes, stirring often

The sauce should thicken enough to coat the back of a spoon. Avoid boiling—high heat can cause separation.

Final Seasoning

• Taste and add salt as needed
• Adjust thickness with a splash of broth or cream if necessary

Once it reaches a silky, pourable consistency, remove from heat.

@kitchensanctuary

Tips for the Best Peppercorn Sauce

• Use freshly cracked peppercorns for bold flavor
• Keep the heat moderate to avoid bitterness
• Stir frequently once cream is added
• Let the sauce rest for a minute before serving—it thickens slightly
• Taste before salting, since broth and Worcestershire add saltiness

Serving Suggestions

This peppercorn sauce is incredibly versatile and pairs well with:

• Grilled or pan-seared steak
• Pork chops or pork tenderloin
• Grilled chicken breast
• Burgers or steak sandwiches
• Roasted potatoes or mashed potatoes

I also love drizzling it over sautéed mushrooms for an easy steakhouse-style side.

Storage and Reheating

Storage

• Store leftovers in an airtight container
• Refrigerate for up to 3 days

Reheating

• Reheat gently over low heat
• Stir constantly and add a splash of cream or broth
• Avoid microwaving on high, which can break the sauce

FAQs

Is this exactly the Texas Roadhouse recipe?

It’s a copycat inspired by the flavor and texture, not the official recipe, but it comes very close.

Can I make this without cream?

Yes, but the sauce won’t be as rich. You can use half-and-half, though it will be thinner.

How spicy is this sauce?

Moderately peppery. Reduce cracked pepper to 1 teaspoon for a milder version.

Can I make this ahead of time?

Yes. Make it up to a day ahead and gently reheat before serving.

What if my sauce is too thick?

Whisk in warm beef broth or cream a tablespoon at a time until it loosens.

What peppercorns work best?

Classic black peppercorns give the most authentic steakhouse flavor.

There’s something deeply satisfying about spooning a warm, creamy peppercorn sauce over a perfectly cooked steak at home. Once you get comfortable with the timing and heat, this Texas Roadhouse–style peppercorn sauce becomes an easy way to bring steakhouse flavor to your own kitchen without overthinking it.